Italian Chocolate Hazelnut Cake…
time for hazelnuts! And what can be the sweetest way to enjoy them if not by making a soft cake? Even better if it is a hazelnut and chocolate cake! This is a fluffy cake enriched with dark chocolate chips. We could not resist the call of this mouth-watering combination of flavors, already proposed in desserts such as mini capresi, refined single portions to be served as an end of the meal, or in the majestic hazelnut cream donut, to be reserved for special occasions. Discover how easy it is to make our hazelnut and chocolate cake!
Ingredients:
for a 22 cm / 9-inch pan:
- 165g (1 3/4 cups) ground hazelnuts
- 200g (7 oz) dark chocolate
- 150g (2/3 cup) unsalted butter, softened
- 140g (1 1/8 cups) plain flour/ all-purpose flour
- 100g (1/2 cup) caster sugar / granulated sugar
- 106g (3.75 oz) eggs (about 2 large), at room temperature
- Pinch of salt
- 8g (2 tsp) baking powder
How to prepare Italian Chocolate Hazelnut Cake:
- To prepare the hazelnut and chocolate cake, start by chopping the dark chocolate coarsely and set it aside. In a bowl, pour the soft butter, sugar, the seeds of a vanilla bean and the pinch of salt.
- Work with electric whips until it has a creamy consistency. Also pour in the eggs one at a time and continue to mix. Now pour in the hazelnut flour.
- Mix again with the whips to incorporate it. In a separate bowl sift through a colander the 00 flour and baking powder.
- Now incorporate the sifted powders a little at a time with a spoon. Remove the whisks, pour in the chopped chocolate and mix with a spatula. Pour the mixture into a 22-cm-diameter cake pan lined with baking paper.
- Level the surface well with a spatula and bake in a preheated oven at 180°C (350°F) for 30 minutes, then lower the temperature 170°C (340°F) and continue baking for another 10 minutes. Take the hazelnut and chocolate cake out of the oven and let it cool before unmolding and serving.
Bon Appétit!
